Skip to content

Advertisement

You're viewing the new version of our site. Please leave us feedback.

Learn more

BMC Proceedings

Open Access

Development of fermented and flavoured kefir milk

  • Aline Melo1 and
  • Maria Aparecida Silva2
BMC Proceedings20148(Suppl 4):P15

https://doi.org/10.1186/1753-6561-8-S4-P15

Published: 1 October 2014

Kefir is a dairy beverage, obtained from lactic acid and alcoholic fermentation of its grains, which resembles yogurt in its flavour, aroma and consistency. It is composed of approximately 15-16 lactobacilli, approximately 7-9 streptococci/lactococci, 8 yeasts and 2 acetic bacteria (acetobacter). The fermenting action of Kefir bacteria and yeasts increases the biological value of milk, increasing synthesis of the B group vitamins, which help in the digestive process. The abundance in Calcium, Phosphor, and Magnesium is another of Kefir's characteristics, as for all other dairy products. It is an easily digested product that eliminates harmful bacteria and yeasts from the intestine, increases beneficial and protective bacterial population, and as a probiotic food has many therapeutic applications. This study had as its objective the production of fermented milk based on Kefir, when different flavours were tested, to have it sensorial tested to find the one with the highest acceptance. Firstly, an analysis of the total coliform content was performed, followed by a microbiological quantification analysis of the colony-forming-unit per gram (CFU/g), to ensure the quality of the product to be offered to tasters. Secondly, the Kefir milk was flavoured with 4 different flavours (passion fruit, strawberry, grape and mango), where juice from concentrate pulp and fruit bits were used, served to 60 tasters (students, professors and staff from UNISO), according to the model for rank-preference test (164/IV 'Testes Efetivos - Testes de preferência' Effective Test - PreferenceTests) according to the Instituto Adolfo Lutz.

Authors’ Affiliations

(1)
Biotechnology - University of Sorocaba
(2)
Nutrition - University of Sorocaba

References

  1. ANVISA: Agência Nacional de Vigilância Sanitária: Alimentos com Alegações de Propriedades Funcionais e ou de Saúde, Novos Alimentos/Ingredientes, Substâncias Bioativas e Probióticos. [http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm]
  2. Credidio E: Alimentos funcionais na nutrologia médica. 2008, 4ª Itu: OttoniGoogle Scholar
  3. Zenebon O, et al: Análise sensorial. Métodos Físico-Químicos para Análise de Alimentos. Edited by: Zenebon O & Pascuet NS. São Paulo: Instituto Adolfo Lutz. 2005, 279-320. 4Google Scholar

Copyright

© Melo and Silva; licensee BioMed Central Ltd. 2014

This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

Advertisement